Crockpot Chicken Pot Pie With Biscuits
A comforting, easy-to-prepare crockpot dish featuring tender chicken, creamy soup, mixed vegetables, and flaky biscuits.
Ingredients
Main Ingredients
- 2 cups cooked chicken, shredded Use rotisserie chicken for convenience.
- 1 can (10.5 oz) cream of chicken soup Can substitute with cream of mushroom or cream of celery.
- 1 cup frozen mixed vegetables Includes carrots, peas, and corn.
- 1 cup chicken broth Add more if mixture is too thick.
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- to taste Salt and pepper Adjust according to preference.
- 1 can (8 oz) refrigerated biscuit dough Layer on top before serving.
Instructions
Preparation
- Gather all ingredients for a smooth cooking experience.
- In your crockpot, combine the shredded chicken and cream of chicken soup.
- Add the frozen mixed vegetables into the mixture.
- Pour in the chicken broth and season with onion powder, garlic powder, salt, and pepper.
- Mix everything well, then set your crockpot.
Cooking
- Cook on low for 6-8 hours or high for 3-4 hours.
- Check the consistency before adding biscuit topping. Adjust with more chicken broth if needed.
- About 30 minutes before serving, layer the biscuit dough on top of the chicken mixture.
- Cover and let the biscuits cook until golden brown and fully baked.
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Notes
Perfect for leftovers. Store tightly in airtight containers. Can freeze for up to 2-3 months.